Peach, Ham and Feta Salad with Fruity Olive Oil Dressing
Peach, Ham and Feta Salad with Fruity Olive Oil Dressing could be just the gluten free recipe you've been looking for. One portion of this dish contains roughly 15g of protein, 22g of fat, and a total of 387 calories. This recipe serves 4 and costs $3.08 per serving. This recipe from Foodista has 3 fans. If you have salt and pepper, croûtons, peaches, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in roughly 45 minutes. With a spoonacular score of 62%, this dish is solid. Similar recipes are Vegan Friendly Skillet Olive Oil ANZAC Biscuit, featuring Cobram Estate Extra Virgin Olive Oil, Peach Mango Coconut Oil Banana Bread Peach Mango Coconut Oil Banana Bread, and Grilled Vegetable Salad with Olive Oil and Feta.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 tablespoon cider apple vinegar
croûtons
150 gram (6 ozs) marinated feta in oil (oil reserved)
4 thin slices parma ham, or ham
2 tablespoon peach juice
100 gram (4 ozs) wild mesclun leaves
2 tablespoon olive oil
2 3/4 pounds peaches, halved lengthwise, pitted, and cut into ¾-inch-thick wedges (about 8 cups)
salt and black pepper
Equipment:
bowl
Cooking instruction summary:
- In a small bowl, place 2 tablespoons of the reserved oil from the marinated feta and combine with the olive oil, cider apple vinegar and peach juice. Season with salt and pepper, set aside.
- Tear the slices of ham into smaller pieces, and then toss them in a large bowl with the mesclun leaves and peaches. Place in serving bowls or on plates and drizzle with the dressing, leaving some to one side in a jug if there is too much. Crumble over the feta and scatter the croutons over the top.
- Serve with crusty bread to mop the juices up and chilled white wine. Serve the extra dressing on the side if there is any.
Step by step:
1. In a small bowl, place 2 tablespoons of the reserved oil from the marinated feta and combine with the olive oil, cider apple vinegar and peach juice. Season with salt and pepper, set aside.Tear the slices of ham into smaller pieces, and then toss them in a large bowl with the mesclun leaves and peaches.
2. Place in serving bowls or on plates and drizzle with the dressing, leaving some to one side in a jug if there is too much. Crumble over the feta and scatter the croutons over the top.
3. Serve with crusty bread to mop the juices up and chilled white wine.
4. Serve the extra dressing on the side if there is any.
Nutrition Information:
covered percent of daily need
